Deep Dark Chocolate Cake

So intensely chocolaty, a small slice will satisfy your sweet cravings.

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Ingredients

Yields:
16

Cal/Serv:
638

2 c.
all-purpose flour

1 c.
cocoa

2 c.
granulated sugar

1 tsp.
baking soda

1 tsp.
baking powder

1 tsp.
salt

2
large eggs

1 tsp.
pure vanilla extract

1 c.
sour cream

1/2 c.
canola oil

1 tsp.
white vinegar

1 c.
unsalted butter

3/4 c.
raspberry jam

1 1/2 c.
confectioners' sugar

Directions

Total Time:
1:35

Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.

Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream.

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